Lobster and Crab Cakes With Wild Blueberries – a delicious recipe with potato, eggs, crabmeat, lobster, rolled oats, blueberries. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
The night before needed: shred the potatoes, rinse well, cover with cold water and soak overnight.
2
Beat eggs.
3
Cut crabmeat and lobster into chunks, combine with eggs.
4
Drain potatoes and squeeze water out; combine with seafood mixture.
5
Add oatmeal and blueberries.
6
Shape into 4 cakes for appetizer or 2 cakes for main course.
7
Heat fry pan and saute cakes in a little olive oil.
8
Cook about 3 minutes per side until nicely browned, flip once only.
9
Adjust your frying time according to size of cakes.
10
Insert tip of a knife into centre; if it comes out dry, the cakes are done.
11
NOTE: Fresh wild blueberries may be used , but Chef Stefan likes to use freeze-dried to prevent the mixture from colouring.
138
kcal
Calories
6
g
Fat
14
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: ½ cup shredded potato, 2 eggs, beaten, 1 cup crabmeat, 1 cup lobster meat, and more.
Yes, Lobster and Crab Cakes With Wild Blueberries falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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